Deep-Fried Fu-Chuk Roll Recipe |
Ingredients: |
8 Shitake mushrooms, soaked and shredded 5 dried oysters, soaked and shredded 10 button mushrooms, shredded 10 straw mushrooms, shredded 5 waterchestnuts, peeled, shredded 50g golden mushrooms 10g black fungus, soaked, shredded 5g fatt choy, soaked 2 pieces 20cmx20cm dried soya bean skin (fu-chuk) 2 satay sticks Seasonings: 1 tablespoon oyster sauce ½ tablespoon light soy sauce 1 teaspoon sugar ½ teaspoon salt 100 ml water 1 tablespoon cornflour water, for thickening |
Method: Deep-fry dried soya bean skin in hot oil, dish up and soak into water until soft. Drain. Blanch the remaining ingredients, dish up. Heat up 2 tablespoons oil, add in all ingredients and stir-fry until fragrant. Add in all seasoning and simmer for 5 minutes. Thicken with cornflour water. Dish up, leave to cool and divide into 2 parts. Put 1 part of filling onto a piece of fried soya bean skin and roll. Fix with satay stick. Heat up oil for deep-frying, deep-fry fu-chuk rolls until golden brown. Dish up and drain. Cut into slices and serve. |
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